What to buy?

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thomas westra

Newbie
Original poster
Jun 23, 2013
7
10
Charleston, SC
I need a new smoker.  I've been using a cheap "throw away" smoker that I modified with seals, vents, and a digital thermometer.  Looking for something permanent.  I mostly smoke butts, North Carolina, vinegar pulled pork style.  So, I've got about a thousand bucks to spend, and I want something that will be good for brisket, butts, and possibly a small wild hog.  Any suggestions?
 
Are you looking for electric, charcoal, or wood fired?
 
I wouldn't mind a wood fired either.  I was under the impression that those were out of my price range though.
 
Last edited:
  Many smokers can use charcoal or wood. The bigger it is the more likely you would use wood. How much meat do you expect to cook at a time? That will be the main factor in what size  smoker to buy.

   Mike
 
I'd be doing mostly butts or briskets.  5-20lbs at a time.  I plan on doing some hog hunting this year, and wouldn't mind smoking a small whole hog.  Not sure if there would be an ideal smoker for 8-70lbs.  For now 5-20lbs will do.
 
forget the charcoal man...use all wood. Pork is so forgiving even to the novice smoker. If you get a small enough hog you can still use charcoal with a smaller smoker, however...it would have to be a small piggy. You can fabricate a cheap smoker using cinder blocks if you have those on hand (old school Georgia style) I cant really help you on the smoker part except to just make do with what ya got. (That's what bbq is all about anyway) I can answer ANY prep question you have. If you are going to split the hog in half and are using a band saw to rip through the sternum and bones make sure you use white vinegar and a dry towel to "dap" the bone areas as this will absorb the bone dust and if you haven't tasted bone dust it is...BITTEEEEER! whew man its bad. The advantage of splitting it in half is you can do pulled pork on one side and separate the other like cut the rins out, loin, shoulder, you can save meat later for bacon, ham, etc. also, it will cook faster than a whole hog you might can fit it on smaller smokers. you may check out old Myron Mixon on you tube he is a whole hog smoking aficionado. When I do a whole pig I like to smoke around 275-300 keep a water pan inside 250 is fine also just depends if im doing a wild hog (leaner, so I will do around 250) domestic are fattier and I will crank it up to 300. You may check out BBQ PitBoys on you tube also about whole hog smoking. One of the pitboys has a passion for the BEST part of the hog like I do (no not the ears) The BRAINS!!! YES SIR! crack that scull open pour in some sauce stir it up and prepare to have your mind blown! Check it out (unless your queasy) I will do rub in the outside (just for color) make sure you get rub on the skinless meat where possible (another advantage of splitting the hog open) I like to inject my whole hog with Coke, or Dr. Pepper always a texas favorite. Apple juice is great also. If you cant fit it on a pit, go ahead and cook it in the ground. Your definitely missing something in your life if you've never cooked a whole hog or goat in the ground! Dig a good sized hole. Get a good hot bed of coals in the ground cover your hog with wet burlap sacks multiple layers you can use greenery also between the hog and the coals if you like then cover the hog with a piece of tin for insulation. cover the hole back up and cook it low and slow!!! Good Luck man
 
I can't really build anything in my neighborhood.  Smoking a whole hog is kind of a future goal.  Not a top priority now, like you said, I can rent something big enough for that. 

I'm looking for something that I can buy, put together, and be smoking the same day. 
 
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